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The 

New York 

Cake Book: 

Fifty Recipes 

By 

A Famous New York Chef. 



New York: 

C. A. Montgomery & Co., 

1904. 



• > »> , O ' * 



O 1 1 



LIBRARY of CONGRESS 
Two Copies Received 

J-UN 7 1904 

_ Oooyrfgrht Entry 
CLASS O- XXo. No. 
COPY B 






Copyright, 1904, 

by 

C. A. Montgomery & Co. 






*j> 



General Directions 

for 

Making Cake. 

It is absolutely essential to the 
making of good cake that the 
materials should be good; the flour 
must be white and dry, and care- 
fully sifted before using; the sugar 
white and free from lumps; the 
eggs above suspicion; the butter 
sweet and fresh, and the milk whole 
or unskimmed. It is hardly less 
important that the measuring and 
weighing should be accurate 
throughout, and that each step in 
the process of mixing should be 
rightly taken. The flour, as we 
have said, should be sifted before 



measuring, and if damp dried 
thoroughly. The eggs should be 
beaten separately, — the whites in a 
cool room till they are solid enough 
to slice. The milk may be used 
either sour or sweet, but the two 
must never be mixed; sour milk 
makes spongy cake, sweet makes it 
more solid. The soda should be 
thoroughly dissolved in hot water 
and strained before it is stirred into 
cake. Currants should be carefully 
rinsed, rubbed in a dry cloth to get 
out the stems, and then spread on 
platters and dried, before being 
used. Almonds should be blanched, 
by pouring boiling water on them ; 
drain and repeat the process and 
they will readily pop from the skin ; 
when blanched, dry and then pound 
them fine with a few drops of milk, 
to prevent their oiling. All kinds 
of cake that are made without yeast 




are better for being stirred till just 
before they are baked. When ready 
to mix, stir the butter to a cream, 
then add the sugar, and stir till 
white ; next beat the yolks of the 
eggs, strain them and add them to 
the sugar and butter; meantime 
another person should beat the 
whites to a stiff froth and put them 
in; then add the spices and flour, 
and last of all the fruit, if any be 
used. Earthenware is best to mix 
in, and a wooden spoon should be 
used. Butter the cake pans well ; 
the cake will be less liable to burn 
if the pans are lined with white but- 
tered paper. The oven should be 
"quick" but not furiously hot; if it 
be slow the cake will not rise 
properly. The cake must not, while 
baking, be moved, or changed from 
one oven to another, and if it browns 
too rapidly on top, cover it over 






with a piece of white buttered 
paper. To find out when it is baked 
enough, half open the oven door, 
and try the center of the loaf with 
a clean broom-straw. If the cake is 
baked the straw will come out dry; 
if not, a little of the batter will 
adhere to it, in which case the door 
of the oven must be closed immedi- 
ately or the cake will fall. Cake 
that is to be frosted should be 
baked in pans with sides perpen- 
dicular, instead of slanting. It 
should be iced as soon as taken 
from the oven, to insure its drying 
quickly and smoothly. As soon as 
the cake is cool, wrap it in a thick 
white cloth, and keep it in a covered 
earthen jar or tight tin box. Do not 
cut more at a time than is likely to be 
used. 



6 





Almond Cake. 

Take: Sugar, i lb. ; butter, y^ lb. ; 
flour, i lb. ; eggs, 8 ; almonds, i 
coffee-cupful; essence of bitter 
almonds, y 2 teaspoonful. 

Stir one pound of powdered sugar 
and a quarter of a pound of butter 
to a cream ; beat up the eight eggs, 
the whites and yolks separately, and 
add the yolks to the butter and 
sugar; stir together very thorough- 
ly, and then put in one pound of 
flour ; add a coffee-cupful of sweet 
almonds blanched, and beat to a 
smooth paste, with half a teaspoon- 
ful of essence of bitter almonds; 
along with the almonds stir in the 
whites of the eggs. Bake in a quick 
oven, and frost it as soon as it is 
done. Season the icing with rose- 
water. 




Caraway Cakes. 

Take: Flour, 2 qts. ; white sugar, 
1 qt. ; butter, 1 tea-cupful ; caraway- 
seeds, J^ gill; essence of lemon, 1 
teaspoonf ul ; milk, to make a dough 
that may be rolled. 

Stir one quart of powdered white 
sugar and a tea-cupful of butter to a 
cream ; add two quarts of flour, half 
a gill of caraway seed, and a tea- 
spoonful of essence of lemon ; make 
into a dough, roll out into a sheet 
half an inch thick, cut into square 
cakes, and crimp the edges. Then 
bake in a tolerably quick oven. 



8 



Chocolate Cake, 

Take : Flour, 3 y 2 cupf uls ; butter, 
1 cupful; sugar, 2 cupfuls; eggs, 
5; milk, 1 cupful; cream-tartar, 1 
teaspoonful; soda, ^ teaspoonful; 
fine white sugar, 1 y? cupf uls ; grated 
chocolate, 3 tablespoonfuls ; essence 
of vanilla, 1 teaspoonful. 

Mix one cup of butter ; two cups of 
sugar ; yolks of five eggs and whites 
of two; three and a half cups of 
flour, into which one teaspoonful of 
cream-tartar has been stirred; one 
cup of milk, and half a teaspoonful 
of soda. Bake in jelly-cake tins, 
and use the following mixture for 
spreading between layers and on 
top : One and a half cups of sugar ; 
the remaining whites of three eggs ; 
three tablespoonfuls of grated choco- 
late, and one teaspoonful of essence 
of vanilla ; beat well. 



Cocoanut Cake. 

Recipe No. i. 

Take: Flour, 4 cupfuls; sugar, 
3 cupfuls ; butter, 1 cupful ; soda, 1 
teaspoonful; cream-tartar, 2 tea- 
spoonfuls; grated cocoanut, 3 cup- 
fuls; eggs, whites of 3; lemon, 
grated rind of 1. 

Mix together three cupfuls of 
sugar ; one of butter ; the whites of 
three eggs; a level teaspoonful of 
soda ; four cupfuls of flour, with two 
teaspoonfuls of cream-tartar sifted 
into it; three cupfuls of grated 
cocoanut; the grated rind of one 
lemon, and a gill of milk. Stir 
thoroughly, and bake in a moderate 
oven. 



t2fe&$>'°<$&&S3 




Cocoanut Cake, 

Recipe No. 2. (Sponge.) 

Take: Flour, ^ pt. ; grated co- 
coanut, 1 ; white sugar, 1 pt. ; eggs, 
6; salt, y 2 teaspoonful. 

Stir together a pint of fine white 
sugar, and the yolks of six eggs, 
beaten and strained ; add one cocoa- 
nut (grated), and half a teaspoonful 
of salt, and the juice of half a fresh 
lemon ; just before the cake is put 
into the oven, add the whites of the 
six eggs beaten up stiff, and then 
stir in half a pint of flour. Stir the 
flour in only just enough to mix it ; 
then put the cake in pans lined with 
buttered paper, and bake in a quick 
oven. Do not let the top harden 
quickly; if there is danger of it, 
cover with buttered paper. 



11 



Cocoanut Cake, 

Recipe No. 3. 

Take: Sugar, ij£ cupfuls; but- 
ter, yi cupful; eggs, 3; milk, j£ 
cupful; flour, 2 cupfuls; cream- 
tartar, 1 teaspoonful; soda, ^ tea- 
spoonful ; cocoanut, 1 ; fine white 
sugar, ij4> cupfuls. 

Stir one and a half cupfuls of 
sugar and half a cupful of butter to 
a cream ; beat up three eggs and add 
them, together with half a cupful of 
new milk ; then add two cupfuls of 
flour into which a teaspoonful of 
cream-tartar and a quarter of a 
teaspoonful of soda have been 
sifted. Stir together well, and bake 
in jelly-cake tins. Mix one cocoa- 
nut (grated) and its milk with a 
cupful and a half of white sugar; 
set this in the oven till the sugar 
melts, and spread between the 
layers of cake. 

12 




Cocoanut Cakes. 

Take: Grated cocoanut, i lb. ; 
white sugar, i lb. ; eggs, whites of 6. 

Take a pound each of powdered 
white sugar and grated cocoanut 
(the brown part of the cocoanut 
should be cut off before grating it) ; 
add the whites of half a dozen eggs 
beaten to a stiff froth. There 
should be just enough eggs to moist- 
en to a stiff paste. Drop this mix- 
ture on buttered plates in " dabs " 
the size of a twenty-five-cent piece 
and several inches apart, and bake 
immediately in a moderately warm 
oven, watching constantly to keep 
them from scorching. 




13 




Coffee Cake. 

sJ*f? F1 u n il 2I/ * lbs - '> br °wn 
sugar, 9 oz. ; butter, 14 oz. ; molasses, 

«*&U f t - r ° ng C ° ffee ' x P L 5 stone d 
raisins, cut m two, 2% lbs. ; citron, 

1 id. ; mace, cinnamon, and g-in^er 

2 teaspoonfuls each; cloves and all- 
spice 1 teaspoonful each ; soda, dis- 
solved in a little of the coffee 2 
even teaspoonfuls. 

Rub the sugar and butter to- 
gether, add the molasses, coffee and 
flour alternately, leaving a pint of 
flour in which to rub the fruit, then 
the soda, and lastly the fruit. 
Bake slowly about an hour. 



14 





Cornstarch Cake. 

Take: Sugar, 2 cupfuls; butter, 
1 cupful; milk, i cupful; eggs, 3; 
soda, 1 teaspoonful; flour, 2 cup- 
fuls; cornstarch, 1 cupful; cream- 
tartar, 2 teaspoonfuls. 

Stir two cupfuls of sugar and one 
of butter to a cream ; add one cup 
of milk, three eggs, whites and 
yolks beaten separately, and one 
teaspoonful of soda, dissolved in a 
little hot water; then stir in two 
cupfuls of flour, and one cupful of 
cornstarch, with two teaspoonfuls 
of cream-tartar sifted through them 
Bake in small tins, and eat fresh 




15 





Cream Cake, 

Recipe No. i. 

Take: Sugar, ^ lb. ; butter, y 2 
id. ; eggs, 7; flour, iJ4 lbs.; nut- 
meg, i ; cream, y^ pt. 

Take half a pound of butter and 
three quarters of a pound of sugar, 
and stir together till very white; 
beat seven eggs, the whites and 
yolks separately, and stir them into 
the cake, then add a grated nutmeg, 
and a pound and a half of sifted 
flour; just before putting it into 
the pans, add half a pint of sweet 
cream, and a pound of seeded 
raisins. Bake in a quick oven. 



<0&&&> 16 <8&&S3 




Cream Cake, 

Recipe No. 2. (Without Eggs.) 

Take: Sugar, 3 cupfuls; butter, 
1 cupful; flour, 4 cupfuls; soda, 1% 
teaspoonf uls ; essence of lemon, 1 
teaspoonful; nutmeg, j£ (grated); 
sour cream, 2 cupfuls. 

Stir three cups of sugar and one 
of butter together [thoroughly; add 
two cupfuls of sour cream, one and 
a half teaspoonf uls of soda dissolved 
in a little cold water, a teaspoonful 
of essence of lemon, and half a 
grated nutmeg; pour all this into 
the middle of four cupfuls of flour. 
Mix together quickly and thorough- 
ly, and bake at once. 



17 




Cup Cake, 

Recipe No. i. 

Take: Sugar, 2 cupfuls; butter, 
1 cupful; eggs, 4; flour, 3 cupfuls; 
baking powder, 1 teaspoonful; es- 
sence of almond, to taste. 

Beat one cup of butter and two 
of sugar to cream; then add four 
eggs, whites and yolks beaten sepa- 
rately, and three cupfuls of flour; 
flavor with almond to taste, and at 
last, just before putting into the 
oven, add one teaspoonful of baking 
powder. Bake in a quick oven, 
either in cups or pans. 



18 




Cup Cake, 

Recipe No. 2. 

Take: Sugar, 3 teacupfuls; but- 
ter, 1^ cupfuls; eggs, 3; flour, 6 
cupf uls ; essence of lemon, or rose- 
water, to taste; soda, 1 teaspoonful; 
milk, 1 cupful. 

Stir three teacupfuls of sugar 
and one and a half of butter to a 
cream; beat three eggs to a froth, 
and stir them into the sugar and 
butter, together with three cupfuls 
of flour; flavor to taste with essence 
of lemon or rose-water. Dissolve 
a teaspoonful of soda in a cupful of 
milk, strain it into the cake, and 
then add three more cupfuls of 
flour, with three teaspoonfuls of 
cream-tartar. Mix well, and bake 
immediately either in cups or pans. 



19 



Currant Cake, 

Take: Flour, i lb. ; butter, J^ 
lb. ; sugar, ^ lb. ; currants, y 2 lb. ; 
e ggs> 4; cinnamon, 1 teaspoonful; 
soda, }4 teaspoonful ; y 2 a lemon. 

Mix together one pound of flour, 
half a pound of butter, three 
quarters of a pound of sugar, half 
a pound of currants (well washed), 
four eggs, one teaspoonful of cin- 
namon, half a teaspoonful of soda 
dissolved in hot water, half a lemon 
(squeezed and the rind grated). 
Line the bake-pans with buttered 
paper; drop the mixture upon it, 
and bake quickly. 



t2&&$> 20 <8&&S3 



Delicate Cake. 

Take: Butter, i cupful ; sugar, 2 
cupfuls; milk, 1 cupful; eggs, 
whites of 5; cream-tartar, 1 tea- 
spoonful; soda, j£ teaspoonful; 
flour, 3 cupfuls. 

Stir one cupful of butter and two 
of sugar to a cream ; add one cupful 
of milk, the whites of five eggs, 
one teaspoonful of cream-tartar, 
half a teaspoonful of soda, and 
three cupfuls of sifted flour. (The 
yolks of the eggs can be used for 
other purposes). 



21 




Fancy Cakes, 

Take: Sugar, y 2 lb. ; eggs, 4; 
flour, y 2 lb. ; essence of lemon, 1 
teaspoonful. 

Beat half a pound of sugar and 
the yolks of four eggs together ; add 
half a pound of flour, and beat up 
thoroughly; then add a teaspoonful 
of essence of lemon, and the whites 
of the eggs, beaten to a stiff froth. 
Bake in small patties, and put a 
sugar-plum on the top of each. 



t2&&8> 22 <$&&£3 



Fruit Cake, 

Take: White sugar, i lb. ; butter, 
y± lb. ; eggs, 7 ; flour, i lb. ; citron, 
% lb.; nutmeg, i teaspoonful: cin- 
namon, i teaspoonful; currants, y 2 
lb. ; raisins, y 2 lb. 

Beat one pound of fine white 
sugar and three quarters of a pound 
of butter to a cream; add the yolks 
of seven eggs, beaten to a froth; 
then the whites of the eggs, whipped 
to a froth, and a quarter of a pound 
of citron, one teaspoonful of nut- 
meg, one of cinnamon, and one 
pound of flour; stir together, and 
add half a pound of currants, washed 
carefully and dredged, and half a 
pound of raisins, seeded and 
chopped. Mix thoroughly, and bake 
in a moderately quick oven. 



*3fe&B«K3fe6S3 




Gingerbread, 

Recipe No. i. 

Take: Sugar, y 2 lb.; butter, y 2 
lb. ; flour, 2 lbs. ; caraway seed, 1 
oz. ; ground ginger, 1 oz. ; coriander 
seed, y 2 oz. ; molasses, 1 ^ lbs. 

Rub together half a pound of fine 
sugar and half a pound of butter ; 
then add two pounds of flour, well 
dried by the fire, one ounce of 
caraway seed, one ounce of ground 
ginger, and half an ounce of 
coriander seed. Mix them with 
one and three quarter pounds of 
molasses, roll thin, and bake in a 
quick oven. 



r%£&8> 24 <$&&$3 



Gingerbread, 

Recipe No. 2. (Fleming.) 

Take: Butter and sugar, % lb. 
each ; molasses, y 2 pt. ; eggs, 4 ; 
flour, 1 ^ pts. ; ground ginger, 1 
tablespoonf ul ; cinnamon, 1 tea- 
spoonful; soda, 1 teaspoonful. 

Stir together a quarter pound each 
of butter and brown sugar ; add half 
a pint of molasses. Beat four eggs 
to a froth, and stir them into the 
mixture alternately with a scant pint 
and a half of flour; add a heaping 
tablespoonful of ground ginger, and 
a teaspoonful of powdered cinna- 
mon. Stir together well. Dissolve 
a level teaspoonful of soda in two 
tablespoonfuls of warm water, and 
stir this in last. Put the mixture 
into a buttered tin pan, set at once 
in brisk (not too hot) oven and bake 
well. Test with a straw. 

25 




Gingerbread, 

Recipe No. 3. (Hard.) 

Take: Molasses, 1 pt. ; butter, y 2 
lb. ; sour milk, 1 teacupful ; ground 
ginger, 2 tablespoonf uls ; soda, 1 
tablespoonf ul ; cloves, 1 tablespoon- 
f ul ; lemon, rind of 1 ; flour. 

Mix one pint of molasses, half a 
pound of butter, one cupful of sour 
milk, two tablespoonfuls of ginger, 
one tablespoonf ul of soda, one table- 
spoonful of cloves, the rind of one 
lemon (grated), and flour enough 
to make a stiff paste. Butter the 
tin sheets, roll the dough on them, 
sprinkle lightly with sugar as thin 
as possible, and bake in a quick 
oven. 



?2&&& 26 $&&S3 




Gingerbread, 

Recipe No. 4. (Soft.) 

Take: Butter, 1 teacupful, melted; 
molasses, 1 pt. ; ground ginger, 1 
tablespoonful ; flour, 1 pt. ; eggs, 2 ; 
soda, 2 teaspoonf uls ; sour milk, *^ 
pt. ; flour ; lemon peel. 

Mix a teacupful of melted butter 
with a pint of molasses, a table- 
spoonful of ground ginger, a pint 
of flour, and two beaten eggs; a 
fresh lemon peel, cut into strips, 
may be added. Mix two teaspoon- 
fuls of soda in half a pint of sour 
milk, stir it into the cake, and add 
flour enough to make soft sponge. 
Bake in deep pans, in a moderately- 
quick oven, about half an hour. 



27 





Gingerbread. 

Recipe No. 5. (Spiced.) 

Take: Sugar, 1 lb. ; butter, ^ 
lb.'; eggs, 5; milk, 3 tablespoonf uls ; 
cream-tartar, 1 teaspoonful ; soda, ^ 
teaspoonful ; ground ginger, 1 table- 
spoonful ; flour, 1 lb. ; cloves, nut- 
meg, cinnamon, teaspoonful each. 

Stir one pound of sugar and half 
a pound of butter to a cream ; add 
five eggs beaten to a froth, three 
tablespoonfuls of sweet milk, one 
teaspoonful of cream-tartar, half a 
teaspoonful of soda dissolved in a 
little hot water, a heaping table- 
spoonful of ground ginger, and one 
teaspoonful each of cloves, nutmeg, 
and cinnamon; mix together w r ell 
and add one pound of flour. (This 
amount will make two good-sized 
loaves. ) 



8 




Gingerbread. 

Recipe No. 6. (Sponge.) 

Take: Molasses, i cupful ; butter, 
Yz cupful; ginger, i tablespoonf ul ; 
sour milk, i cupful ; soda i y 2 tea- 
spoonfuls; flour. 

Mix a cupful of molasses, half a 
cupful of butter, and one table- 
spoonful of ginger, and set it on the 
fire till well warmed; then add one 
cupful of sour milk, one teaspoonful 
and a half of soda and enough flour 
to make a stiff sponge. Bake at 
once in a rather quick oven. 



t3fe£8*»<Sfe&3 




Ginger Snaps, 

Recipe No. i. 

Take: Butter, ^ lb. ; brown 
sugar, % lb. ; molasses, i pt. ; 
ginger, 2 tablespoonf uls ; flour, 1 
qt. ; soda, 2 teaspoonf uls ; milk, 1 
wine-glassful. 

Take half a pound of butter, melt 
and mix with a quarter of a pound of 
brown sugar, a pint of molasses, 
two tablespoonfuls of ground gin- 
ger, and a quart of flour. Dissolve 
two teaspoonfuls of soda in a wine- 
glass of milk, strain it into the cake, 
and add sufficient flour to make a 
soft dough. Roll it out thin, cut 
into small cakes, and bake them in 
a quick oven. 



t2fe£$> 30 <3fe&S3 




Ginger Snaps. 

Recipe No. 2. 

Take; Butter, 1 cupful; sugar, 1 
cupful; molasses, 1 cupful; water, 
Yz cupful; ground ginger, cinnamon, 
and cloves, 1 tablespoonful each; 
soda, 1 teaspoonful; flour. 

Mix a cupful of butter with one 
heaping cupful of sugar, one cupful 
of molasses, half a cupful of cold 
water, one tablespoonful each 
ground ginger and cinnamon, one 
teaspoonful of cloves, one of soda 
dissolved in hot water, and enough 
flour to make a pretty stiff dough. 
Roll out thin, and bake at once. 



T2fe&6> Si Ofe&S3 




Golden Cake. 

Take: White sugar, i lb. ; butter, 
Y± lb.; eggs, yolks of 16; flour, 2 
lbs. ; milk, 1 cupful ; lemon, 1 ; 
mace ; baking powder. 

Mix together one pound of fine 
white sugar, three quarters of a 
pound of butter, the yolks of six- 
teen eggs, the rind and juice of one 
lemon, one cupful of milk, and two 
pounds of flour, with two teaspoon- 
fuls of baking powder; season to 
taste with mace. Bake about half 
an hour. 




32 




Huckleberry Cake. 

Take: Sugar, i cupful ; molasses, 
i cupful; milk, i cupful; butter, 
% cupful; cream-tartar, iyi tea- 
spoonfuls; soda, i teaspoonful; 
flour ; huckleberries, i pt. ; all- 
spice, cinnamon, and cloves. 

Beat together one cup of sugar, 
one of molasses, one of milk, half 
a cup of butter, one teaspoonful and 
a half of cream-tartar, one teaspoon- 
ful of soda dissolved in a little warm 
water; stir in enough flour to make 
a soft sponge, and then add one 
pint of huckleberries, washed and 
dredged; season to taste with all- 
spice, cinnamon, and cloves. 



33 




Jelly Cake. 

Recipe No. i. 

Take: Sugar, i lb. ; butter, y^ 
lb. ; milk, i cupful ; eggs, 6 ; cream- 
tartar, i teaspoonful ; soda, y^ tea- 
spoonful ; flour, i lb. ; jelly. 

Stir to a light cream one pound 
of sugar and half a pound of butter ; 
add one cupful of milk, six eggs 
beaten to a froth, one teaspoonful 
of cream-tartar, half a teaspoonful 
of soda, and one pound of flour. 
Spread over buttered tins to the 
thickness of a quarter of an inch, 
bake till brown, and when done pile 
them on a plate, and put a layer of 
jelly between. 



34 




Jelly Cake. 

Recipe No. 2. 

Take: Sugar, ^ lb. ; butter, 6 oz. ; 
eggs, 8 ; flour, 1 lb. ; lemon, 1 ; 
jelly. 

Stir together till white half a 
pound of rolled sugar and six 
ounces of butter; beat eight eggs 
to a froth, stir them into the butter 
and sugar, and add a pound of 
flour ; add the juice and grated rind 
of a fresh lemon ; turn this mixture 
into scolloped tin plates that have 
been well buttered. Bake and ar- 
range as in No. 1. 



35 




Lady Cake. 

Take: Sugar, i lb. ; butter, 6 oz. ; 
e ggs> whites of 12; flour, % lb. ; 
lemon, or bitter almond. 

Stir together one pound of sugar 
and six ounces of butter; add the 
whites of twelve eggs whipped to a 
froth, and three quarters of a pound 
of flour ; flavor with bitter almond 
or with the juice and grated rind of 
one lemon. Bake in square shallow 
tins, and flavor the frosting with 
vanilla. 



t2&&8> 36 <$fe&S3 




Lemon Cake, 

Recipe No. i. 

Take: Sugar, 3 cupfuls; butter, 
one cupful; milk, 1 cupful; eggs, 
5; soda, 1 teaspoonful; flour, 4 cup- 
fuls; lemons, 2. 

Beat three cups of sugar and one 
of butter to alight cream; add one 
cup of milk, five eggs beaten to a 
froth, one teaspoonful of soda, four 
cups of flour, and the juice and 
grated rind of two lemons. Beat 
together thoroughly and bake in a 
moderately quick oven. 






Lemon Cake. 

Recipe No. 2. 

Take: Sugar, 1 lb. ; butter, ^ lb. ; 
eggs, 7 ; flour, 1 lb. ; lemons, 2 ; cur- 
rants, 1 ^teacupfuls. 

Beat one pound of sugar and 
three quarters of a pound of butter 
to a cream; add the yolks of seven 
eggs beaten to a froth and strained ; 
whip the whites up stiff and stir 
them in with one pound of dried 
flour, the juice of one lemon and 
the peel of two cut into strips, and 
a cupful and a half of currants. The 
currants may be left out if desired. 
Bake in a moderately quick oven. 



t2&&8> 3S <$&6£3 




Loaf Cake, 

Take: Brown sugar, i lb.; but- 
ter, y± lb. ; sour milk, i pt. ; mo- 
lasses, i pt. ; eggs, 5 ; soda, 2 tea- 
spoonfuls ; flour, 3 lbs. ; currants, 2 
lbs. ; raisins (seeded), 1 lb. ; cloves, 
allspice, and cinnamon, 1 teaspoon- 
ful each ; nutmeg, 1 (grated). 

Beat together a pound of brown 
sugar and three quarters of a pound 
of butter ; add a pint of sour milk, 
a pint of molasses, five eggs beaten 
to a froth, two teaspoonfuls of soda, 
one teaspoonful each of cloves, all- 
spice, and cinnamon, one grated 
nutmeg, and three pounds of flour. 
Mix well, and then stir in two 
pounds of currants, carefully 
washed, and one pound of seeded 
raisins. Bake in a moderately 
quick oven. 




Macaroons, 

Almond. 

Take: Almonds, y 2 lb. ; rose- 
water, i tablespoonf ul ; eggs, whites 
of 3 ; white sugar (powdered), y 2 lb. 

Soak the almonds in boiling-hot 
water till the skin will rub off easily; 
wipe them dry, removing the skins, 
and pound to a paste with the rose- 
water. Beat the whites of the eggs 
to a stiff froth, stir the sugar in 
gradually, and then add the al- 
monds. When the almonds are 
well mixed in, drop the mixture by 
spoonfuls upon buttered baking 
plates or letter-paper, several inches 
apart, sift sugar on them, and bake 
to a light brown in a slow oven ; it 
will take fifteen to twenty minutes. 

If desired, substitute an ounce or 
more of bitter almonds for the sweet. 




Macaroons, 

Cocoanut. 

Rasp a fresh cocoanut, spread it 
on a dish or tin, and let it dry grad- 
ually for two days ; add to it double 
its weight of fine sifted sugar, and 
the whites of eight eggs (beaten to 
a stiff froth), to the pound. Roll the 
mixture into small balls, place them 
on a buttered tin, and bake in a very 
slow oven twenty minutes. Move 
them from the tin while they are 
warm, and store in a perfectly dry 
canister as soon as cold. 

Filbert. 
Heat a quarter of a pound of fil- 
bert meats till the skin will rub off; 
when cold, pound to a paste with a 
little white of egg ; add a quarter of 
a pound of sifted white sugar and 
the white of one egg ; mix well, and 
bake on buttered tins. 

41 




Mountain Cake, 

Mix together three quarters of a 
pound of sugar, half a pound of 
butter, one pound of flour, the 
yolks of six eggs, and whites of four 
beaten to a froth, one teacupful of 
milk, one teaspoonful of soda, and 
two of cream-tartar; flavor with 
vanilla. For a jelly to put over the 
top, beat together the whites of 
eggs left over, one pound of sugar, 
and a cupful of currant jelly. 



42 





Nut Cake. 

Take: Sugar, 1% cupftils; but- 
ter, y 2 cupful; eggs, 3; milk, j£ 
cupful; flour, 2^ cupfuls; cream - 
tartar, 1 teaspoonful; soda, ^ tea- 
spoonful; hickory-nut meats (or 
any other kind), 1 cupful. 

Beat together one and a half cup- 
fuls of coffee- sugar, half a cupful 
of butter, and three eggs, to a light 
froth ; add alternately the half cup 
of milk in which the soda has been 
dissolved, and the two and a half 
cups of flour with which the cream- 
tartar has been sifted ; add the half 
cupful of nuts and bake in one loaf. 



43 




Orange Cake, 

Take: Flour, i lb. , lacking 3 even 
tablespoonf uls ; sugar, 1 lb. ; but- 
ter, % lb. ; sweet milk, ^ pt. ; bak- 
ing powder, 1 ^ even tablespoon - 
fuls; eggs, 5. ' 

Cream the butter with the sugar, 
adding enough of the milk to make 
them mix easily ; add the yolks of 
the eggs and beat well, then add the 
milk, the beaten whites of the eggs 
and the flour in which the baking 
powder has been well mixed. 
Spread one third of an inch deep in 
jelly-cake pans, and bake in a very 
quick oven. Make this icing: 
Whites of three eggs, beaten stiff, 
one pound and a quarter of powdered 
sugar; grated rind, soft pulp and 
juice of two large sour oranges and 
one lemon. Add sugar for outside 
icing. 

44 




Plum Cake. 

Take: Flour, i y, lbs. ; butter, i lb. ; 
sugar, i lb. ; currants, y 2 lb. ; can- 
died citron, y^ lb. ; orange peel, y 2 
lb. ; sweet almonds, 2 oz. ; allspice, 
y 2 oz. ; cinnamon y oz. ; eggs, 10. 

Beat the sugar and butter to a light 
cream ; add the allspice and pounded 
cinnamon ; work in the yolks of the 
e g"g" s > two at a time; whip the 
whites till they are highly frothed, 
and work them in, keeping the 
paste warm, or it may become 
heavy. Cut the citron and orange 
peel into strips ; mix them with the 
currants (previously well washed 
and dried before the fire), and 
also with the almonds; stir in by 
degrees the flour. Beat the whole 
together thoroughly, and bake i.y, 
hours in a moderate oven. There 
should be a couple sheets of paper 
both under and over the cake. 




Pound Cake. 

Recipe No. i. 

Take: White sugar, i lb. ; butter, 
24 lb. ; eggs, 8 ; flour, i lb. ; lemon 
or nutmeg. 

Stir one pound of fine white 
sugar, and three quarters of a 
pound of butter to a light cream ; 
add eight eggs, the whites and 
yolks beaten separately to a froth, 
and one pound of flour ; flavor to 
taste with lemon or nutmeg. Cover 
with icing as soon as done. 



*Of&$fr 46 <3&&S3 




Pound Cake, 

Recipe No. 2. 

Take: White sugar, 1 lb. ;, butter, 
2< lb. ; eggs, 10; flour/ 1 lb.; cur- 
rants, 1 teacupful; mace, *^ tea- 
spoonful; nutmeg, y 2 (grated). 

Beat a pound of fine white sugar, 
and three quarters of a pound of 
butter to a cream ; beat up ten eggs, 
the whites and yolks separately; 
add the yolks to the butter and 
sugar, half a teaspoonful of mace, 
and half a grated nutmeg; mix well 
together, and add the whites of the 
eggs; stir in a pound of flour 
thoroughly, and then add a teacupful 
of currants, washed and dried. Bake 
in a rather quick oven. 



47< 






Quick Cake, 

Take: Raised bread-dough, ij^ 
lbs. ; butter, y^ lb. ; sugar, ^ lb. ; 
eggs, 4; cinnamon, 1 teapoonful; 
nutmeg, 1 ; milk, 1 teaspoonful ; 
soda, )& teaspoonful; raisins, 
(seeded), 1 lb. 

Melt half a pound of butter, and 
when cool, work it into a pound and 
a half of raised bread-dough. Beat 
four eggs and three quarters of a 
pound of rolled sugar together, 
and mix with the dough; add a 
teaspoonful of cinnamon, and a 
grated nutmeg. Dissolve half a 
teaspoonful of soda in a teaspoonful 
of milk, strain it over the dough, 
and work the whole with the hands 
for a quarter of an hour; then add 
a pound of seeded raisins, and put 
it into cake pans. Let it stand in 
them until light before putting it 
into the oven. 

* 4& 




Savory Cakes. 

Take: White sugar, i lb. ; eggs, 
8 ; flour, i lb. ; coriander seed, 2 
tablespoonf uls ; lemon 1. 

Mix together a pound of powdered 
white sugar and eight eggs, the 
whites and yolks beaten up sepa- 
rately; beat them well together for 
several minutes, then add the 
grated rind of a fresh lemon and 
half the juice, a pound of flour, and 
two tablespoonfuls of coriander 
seed. Drop this batter by the large 
spoonful upon buttered baking pans, 
sift white sugar over them and bake 
them immediately in a quick oven. 



t3fefeS>*><Sfe6S3 




Silver Cake, 

Take: White sugar, i lb. ; butter, 
Yz lb. ; eggs, whites of 10; flour, ^ 
lb. ; essence bitter almonds, i tea- 
spoonful. 

Beat to a cream one pound of fine 
white sugar and half a pound of 
butter ; add the whites of ten eggs, 
whipped to a stiff froth ; then add 
three quarters of a pound of flour ; 
flavor with one teaspoonful of the 
essence of bitter almonds. Flavor 
the icing with rose-water. 



$2&&8> 50 <8&^3 




Spice Cakes, 

Take: Butter, i teacupful; sugar, 
i teacupful; molasses, % teacupful; 
soda, i teaspoonful; nutmeg, i 
(grated) ; ground ginger, cinnamon, 
caraway seed, coriander seed, i tea- 
spoonful each. 

Melt a teacupful of butter, and 
mix it with a teacupful of sugar, 
and half a teacupful of molasses ; 
add a teaspoonful of cinnamon, a 
teaspoonful of ground ginger, a 
grated nutmeg, and a teaspoonful 
each of caraway and coriander seed; 
put in a teaspoonful of soda dissolved 
in half a teacupful of warm water, 
stir in flour till stiff enough to roll 
out thin ; cut into cakes and bake 
them in a slow oven. 



51 






Sponge Cake. 

Recipe No. i. 

Take: Powdered sugar, 2 cupf uls ; 
flour iy 2 cupfuls; eggs, 7; lemon, 
the grated rind and juice of one. 

Beat the yolks of the eggs with 
the sugar until very light ; add the 
rind of the lemon and the whites 
of the eggs beaten to a stiff froth ; 
sift in the flour and all the lemon 
juice, stirring as gently as possible. 



r&&& 52 m&s3 



Sponge Cake, 

Recipe No. 2. (White.) 

Take: Sugar, i)4 cupfuls; flour, 
1 cupful; eggs, whites of 10; cream- 
tartar, 1 teaspoonful. 

Take one and a half cupfuls of 
sugar, one cupful of flour, the 
whites of ten eggs, and one tea- 
spoonful of cream-tartar. Beat the 
eggs to a froth and stir the sugar 
with them; put the cream-tartar in 
the flour, and then stir the flour 
with the paste lightly and quickly. 
Do not stir the cake after the flour 
is fairly in. Bake in a quick oven. 



t2&&&> 53 <$&&£3 



Strawberry Shortcake, 

Recipe No. i. 

Take: Flour, i qt. ; eggs, 4 ; 
cream or melted butter, 1 teacupf ul ; 
milk; salt, 1 teaspoonful; straw- 
berries; white sugar. 

Mix a quart of flour with four 
beaten eggs, a teacupful of cream 
or melted butter, and a teaspoonful 
of salt ; add enough milk to roll it 
out. Roll it out thin ; line a shallow 
baking pan with part of it, put in a 
thick layer of nice, ripe strawberries, 
and sprinkle in sufficient white 
sugar to sweeten them ; cover them 
with a thin layer of the crust ; then 
add another layer of strawberries 
and sugar, and cover the whole with 
another layer of the crust. Bake in 
a quick oven about twenty-five 
minutes. 



54 




Strawberry Shortcake. 

Recipe No. 2. 

Take: A soda biscuit crust made 
with flour, 1 qt. ; soda, 1 teaspoon- 
ful; cream-tartar, 2^ teaspoonf uls ; 
butter, 3 oz. ; sweet milk, 3 gills. 
This will make two cakes. 

If the cake is to be served on a 
platter, roll the crust the shape and 
size inside the rim; if a dinner plate 
is to be used, make the cakes round. 
Roll the crust to the thickness of 
half an inch, prick and bake in a 
quick oven. Have the strawberries 
cut in two or three pieces, split the 
cakes, lay one half on the plate; 
butter it and put over it a thick 
layer of strawberries and sugar; 
then replace the other half, upside 
down, if there is to be another layer 
of fruit. Leave in the oven five to 
ten minutes, and serve smoking hot. 

55< 




White Cake. 

Take: Sugar, 2 cupfuls; butter, 
1 cupful; milk, 1 cupful; eggs, 
whites of 6; cream -tartar, 2 tea- 
spoonfuls; soda, 1 teaspoonful; 
flour, 2 cupfuls; cornstarch, 1 cup- 
ful. 

Beat together two cups of sugar 
and one of butter; add one cupful 
of sweet milk, the whites of six 
eggs whipped to a froth, two tea- 
spoonfuls of cream-tartar, one of 
soda, two cupfuls of flour, and one 
of cornstarch. Mix together thor- 
oughly, and bake in a rather quick 
oven. 




6 





Icing (for Cake). 

Recipe No. i. 

Beat the whites of three eggs to 
a froth only (not until they are 
white); add gradually one pound of 
powdered sugar while you continue 
beating; this may be done in five 
minutes. Flavor with lemon or 
vanilla. Beating the egg stiff be- 
fore the sugar is added makes the 
icing slow in drying. Ice the cake 
as soon as taken from the oven. 



57 





Icing (for Cake), 

Recipe No. 2. 

Place one pound of sugar (double 
refined) in a bowl with a level tea- 
spoonful of cream-tartar, and the 
whites of three eggs; beat with a 
wooden spoon twenty minutes, when 
it should be very white and light, 
and on letting it run from the spoon, 
preserve its thread-like appearance 
three or four minutes. Invert the 
cake on a mould that is smaller than 
the cake. Ice the sides with a broad - 
bladed knife; when dry, turn the 
cake and cover the top by slowly 
pouring the icing on the center of 
the cake. 



58 





Icing (for Cake), 

Recipe No. 3. (Almond.) 

Blanch fifteen ounces of Jordan, 
and one ounce of bitter almonds; 
pound to a smooth fine paste, with 
two tablespoonfuls of orange-flower 
water ; then add one and a quarter 
pounds of sifted sugar, and the 
whites of four eggs. Mix and 
pound well for eight or ten min- 
utes; take it up in a bowl. Pass 
a long band of paper, 2^ inches 
wide, around the sides of the cake, 
leaving it 1 inch above the top; then 
make a layer of the icing, place it 
in a slow oven thirty-five minutes 
without acquiring any color. It 
may be served as it is, or be iced 
over, as in previous recipe. 




Index, 

General Directions .... 3-6 



Almond 7 

Caraway 8 

Chocolate 9 

Cocoanut . .10-13 

Coffee 14 

Cornstarch. ...15 
Cream . . . . 16, 17 

Clip 18, 19 

Currant 20 

Delicate 21 

Fancy 22 

Fruit 23 

Gingerbread 

24-29 
Ginger Snaps 

3°, 31 
Golden 32 

Huckleberry . . t,2> 

Icings 57-59 

Jelly 34, 35 



Lady 36 

Lemon 37,38 

Loaf 39 

Macaroons: 
Almond .... 40 
Cocoanut . . .41 

Filbert 41 

Mountain 42 

Nut 43 

Orange 44 

Plum ,45 

Pound .... 46, 47 

Quick 48 

Savory 49 

Silver 50 

Spice 51 

Sponge 52, 53 

Strawberry 

Shortcake 54, 55 
White 56 



JUN 7 1904 



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